Spinach Stuffed Pizza Pies Recipes

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SPINACH-STUFFED PIZZA



Spinach-Stuffed Pizza image

I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. -Nancy Gilmour of Sumner, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 loaf (1 pound) frozen bread dough, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1/2 cup pizza sauce
2 tablespoons shredded Parmesan cheese

Steps:

  • Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 293 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

CHICAGO STYLE STUFFED PIZZA



Chicago Style Stuffed Pizza image

For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!

Provided by Mark

Categories     Main Dish Recipes     Pizza Recipes

Time 1h50m

Yield 5

Number Of Ingredients 17

2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
½ cup warm water (110 degrees F/45 degrees C)
½ cup yellow cornmeal
1 ½ teaspoons salt
2 tablespoons olive oil
¼ pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
⅓ cup diced pepperoni
¼ cup chopped onion
⅛ cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
½ cup tomato sauce

Steps:

  • To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
  • Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
  • Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
  • Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
  • Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g

SPINACH PIZZA PIE



Spinach Pizza Pie image

A spin on the classic white pizza, with a creamy combination of spinach and ricotta cheese. Very, very easy to make...and delicious!

Provided by KELNEL67

Categories     Main Dish Recipes     Pizza Recipes

Time 45m

Yield 8

Number Of Ingredients 9

2 (9 inch) refrigerated pie crusts
2 tablespoons olive oil
1 onion, chopped
1 (16 ounce) bag frozen chopped spinach, thawed and drained
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Remove pie crust pouches from box; leave at room temperature.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat olive oil in a skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Add spinach; cook until all moisture has evaporated, about 2 minutes. Remove from heat and let cool.
  • Combine ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, salt, and pepper in a bowl. Add cooled spinach mixture; mix topping well.
  • Unfold a pie crust onto a nonstick baking sheet; press out fold lines with fingertips. Spread half the topping onto the crust, covering all but 1 inch of the edge. Fold the edge over the topping. Repeat unfolding, spreading, and folding the second crust. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the 2 pies.
  • Bake in the preheated oven until the crust is lightly browned and the topping is bubbly, about 20 minutes.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 26.8 g, Cholesterol 35.7 mg, Fat 27.4 g, Fiber 2.2 g, Protein 16.5 g, SaturatedFat 9.9 g, Sodium 640.9 mg, Sugar 1.8 g

CHICAGO-STYLE STUFFED SPINACH PIZZA



Chicago-Style Stuffed Spinach Pizza image

This is my favorite pizza. It's a little work but, to me, it's worth every minute. Another recipe that I clipped years ago from the Chicago Trib. The prep time includes the dough rising time, though it may be less if you're using quick-rise yeast, which works fine with this recipe.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 2h1m

Yield 6 serving(s)

Number Of Ingredients 22

2 packages active dry yeast
1 tablespoon sugar
2 cups warm water
1/3 cup vegetable oil
4 -6 cups flour
2 tablespoons olive oil
1 clove garlic, minced
1 (28 ounce) can crushed tomatoes in puree
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 (10 ounce) packages frozen chopped spinach, thawed and well drained (squeeze water out with your hands)
2 1/2 cups shredded mozzarella cheese
8 ounces fresh mushrooms, sliced (optional)
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated romano cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
  • Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
  • Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
  • Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
  • Heat oven to 450°.
  • Punch down dough; let rest 10 minutes.
  • Lightly oil a 12-inch pizza pan that is at least 2" deep.
  • Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
  • Put the spinach mixture into center of dough; smooth evenly over the surface.
  • Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
  • Pour sauce over the dough to cover.
  • Bake until crust is golden, 20-40 minutes.
  • Let stand 10 minutes before slicing into wedges for serving.
  • Ice cold beer or root beer is great with this pizza.

Nutrition Facts : Calories 797, Fat 38, SaturatedFat 11.9, Cholesterol 51.6, Sodium 984.8, Carbohydrate 84.9, Fiber 9.9, Sugar 3.9, Protein 32.9

SPINACH-STUFFED PIZZA PIES



Spinach-stuffed pizza pies image

Skip the takeaway and instead make this 'healthy' pizza that's rich in fibre and protein. The dough is also quick to prepare at home

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 45m

Number Of Ingredients 14

1 tsp rapeseed oil, plus a drop for the tins
450g wholemeal spelt flour
7g sachet fast-action dried yeast
2 tsp rapeseed oil
2 onions (320g), halved and thinly sliced
320g chestnut mushrooms, thinly sliced
4 garlic cloves, finely grated
1 tsp vegetable bouillon powder
500g baby spinach
200g ricotta
2 tbsp thyme leaves
2 tbsp tomato purée mixed with 3 tbsp water
20g vegetarian Italian-style hard cheese, finely grated
few basil leaves, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7 and oil two 21cm loose-based shallow sandwich tins. To make the dough, tip the flour into a bowl and stir in the yeast. Pour in the 1 tsp oil and 280ml warm water, then bring together, first with a cutlery knife, then your hands, to make a soft, pliable dough. Add 20ml more water if needed. Cut into quarters and cover with a tea towel.
  • For the filling, heat the oil in a medium pan over a medium heat and fry the onions for 5 mins until they start to colour and soften. Add the mushrooms and garlic, and continue to cook, stirring frequently until cooked through. Stir in the bouillon powder and spinach, cook until wilted, then add the ricotta and thyme.
  • Take a piece of dough and roll it out so that it lines one of the sandwich tins with just a little bit of overhang. (Try not to add any extra flour when rolling if you can.) Spoon in half the filling, spread it out with the back of the spoon, then roll another piece of dough so that it fits snugly inside the tin. Fold over the overhang so that the filling is completely enclosed, then spread over half the tomato purée mixture and scatter with half the cheese. Repeat with the rest of the dough, filling and topping to make two pies, then put in a warm place for about 20 mins to prove. Bake for 15-20 mins until golden, then leave to cool in the tin for 5 mins before serving with a few leaves of basil scattered over. If you're following the Healthy Diet Plan, serve one pie between two people straightaway. Leave the other pie to cool. Will then keep chilled for up to three days. Reheat in the oven at 200C/180C fan/gas 6 for about 12-15 mins.

Nutrition Facts : Calories 574 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium

STUFFED SPINACH PIZZA PIE



Stuffed Spinach Pizza Pie image

We had a spinach stuffed pizza years ago at an Italian restaurant that was so good we were thinking about it yesterday. But it had ricotta cheese in it. so I was trying to find a recipe that didn't have ricotta cheese in it. But no one had one posted anywhere that I could find so I came up with this using tofu to replace the ricotta. and it turned out so good. My husband wants me to make it again

Provided by Joan Hunt @vegancook

Number Of Ingredients 11

1 - batch of pizza dough(enough for 4 crusts)
1 pound(s) firm organic tofu
2 clove(s) garlic
2 tablespoon(s) italian seasoning
1 bunch(es) fresh basil
1 bunch(es) fresh parsley
- salt and pepper to taste
2 package(s) veggie shredds motzzarella flavor
1 large bunch of fresh spinach
1 can(s) fire roasted tomatoes(well drained)
1 can(s) tomatoe sauce

Steps:

  • preheat oven to 450 degrees.
  • roll out your first crust to fit into a 9 inch cake pan leave about an inch of overhang.
  • put the tofu, garlic, Italian seasoning, fresh basil, fresh parsley, salt and pepper and 1/3 of the bag of veggie shredds cheese into the ninja or food processor and pulse till well blended.
  • put half the mixture into the bottom of the pizza shell and top with 1/3 of the bag of veggie shredds cheese. fill to the top with as much as you can with fresh spinach and top with fire roasted tomatoes. Now top with the second crust and seal edges by twisting and crimping together as you would a pie and cut 4 vents on top crust to let out steam. and repeat with the second pie.
  • bake both pies for about 25-30 minutes or until crust is a nice golden brown on top. remove from the oven and top with sauce and remaining 1/3 of the bag of veggie shredds. put back into the oven until cheese melts and gets bubbly on top.
  • let rest for 10 minutes before slicing into and serving. Enjoy!

DEEP-DISH SPINACH PIZZA



Deep-Dish Spinach Pizza image

My husband won a pizza contest with this pizza from Jane Brody who got it from Pizzapiazza in Lower Manhattan. He won for best tasting AND best looking pizza. Hard to believe when in competition with other cheese and meat-loaded pies. This one is full of vegetables with low-fat cheeses and homemade sauce in a whole wheat crust. Baked in a springform pan, the sides allow for an attractive design of plum tomatoes and fresh basil leaves. It's definitely worth the effort.

Provided by sugarpea

Categories     Sauces

Time 1h25m

Yield 1 9inch pie, 4 serving(s)

Number Of Ingredients 25

1 cup warm water (110° 1 T active dry yeast (1 pkg)
1 pinch sugar
2 -2 1/4 cups all-purpose flour, divided
1 cup whole wheat flour
1 teaspoon salt, if desired
2 tablespoons olive oil
cornmeal, for sprinkling pan
1 tablespoon olive oil
2/3 cup onion, sliced (1 medium)
1 teaspoon garlic, minced
1 (16 ounce) can plum tomatoes, with their juice
1/4 teaspoon salt, if desired
1/4 teaspoon sugar
fresh ground black pepper
1 pinch hot red pepper flakes
1 lb fresh spinach, washed but not dried,stems trimmed
1 tablespoon olive oil
1 teaspoon garlic, minced
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
3/4 cup shredded swiss cheese (about 3 ounces)
1/3 cup grated parmesan cheese
2 -3 ripe plum tomatoes or 2 -3 round tomatoes, sliced thinly lengthwise
16 fresh basil leaves
1 small green bell pepper, sliced into 1/4 inch strips
1 small red bell pepper, sliced into 1/4 inch strips

Steps:

  • Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
  • Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
  • Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
  • Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
  • Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
  • In a small bowl, mix the cheeses and set aside.
  • Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
  • Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
  • Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
  • Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.

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